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EGG AND SILKEN TOFU FRIED RICE

   If sticky-rice fried rice is something you enjoy eating, then this might be the recipe for you (fyi, and achieved without using sticky rice). Silken tofu is broken up into small curds—resembling scrambled eggs—and when tossed with the rice, gives it the most desirable soft-set consistency. The tofu completely disintegrates … Read More »

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SICHUAN GREEN BEANS

The common green bean is an unsung hero. When you think about it, you mostly only see it used alongside other vegetables in curries or stir fries, as one of the sides for grilled meats, or in a kootu or poriyal to accompany rice; it’s always that default vegetable that … Read More »

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Black bean, egg and mushroom fried rice

Chinese black bean has been all the rage in our household for a while now. Known as Douchi in Chinese, they are essentially black soy beans that are heavily salted and fermented and used extensively to flavour everything from stir-fried vegetables and meats, eggs, to rice dishes. These little umami-laden … Read More »

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STIR-FRIED RICE NOODLES WITH MINCED PORK AND BLACK BEAN

Really not a lot to say about stir-fries that hasn’t been said before. Using a few pantry staples and whatever vegetables you have on hand, you can whip up something delicious in a matter of minutes. They come in handy especially when, say, you’ve been homebound for a week and … Read More »